Hatsukokoro X Myojin Shirogami 2 Yanagiba 300mm (Left-Handed)

Hatsukokoro X Myojin 

The Hatsukokoro 初心 is a distinguished brand that unites exceptional knifemakers from across Japan. The Hatsukokoro brand represents their in-house line, expertly crafted by some of the most skilled blacksmiths, whose identities are often undisclosed. Each knife is carefully selected, with makers and materials chosen to perfectly match the specific line's purpose. Located in Amagasaki, near Osaka City, Hatsukokoro collaborates with workshops and blacksmiths across Japan, offering a diverse range of knives that cater to various budgets and preferences..

The Hatsukokoro x Myojin Shirasagi 白鷺 (White 2) is a collaboration that brings together two craftsmanship — the forging of Toru Tamura and the sharpening and finishing of Myojin Riki.

Toru Tamura is responsible for forging the blades, while Tateo Myojin personally handles the single-bevel sharpening. That combination is what makes this series particularly interesting.

Tateo Myojin specialises in single-bevel knives, giving these blades a level of finishing that goes far beyond simply putting an edge on a knife.

The Shirasagi line uses a traditional Shirogami 2 carbon steel core with soft-iron cladding, finished with a clean Kasumi surface. The name Shirasagi means white egret, and the elegant, clean appearance of the blade is part of what gives this series its character.

Knife Specs:

Brand: Hatsukokoro

Blacksmith : Toru Tamura

Knife Type: Yanagiba

Blade Construction: Sanmai

Grind: Single-edged Blade 

Hagane (Core Steel): Shirogami #2 ( White 2 )

Hardness: 63 HRC

Blade Length (heel-to-tip): 300mm (11.8")

Blade Height (at heel): 35mm

Spine Thickness Above heel: 4.1mm

Spine Thickness at Tip : 0.9mm

Weight : 246g

Handle Shape: Stabilised Wood (Octagonal)

Care Instructions:

White #2 (White #2) is a premium high-carbon Japanese steel renowned for its sharpness and edge retention. However, it is not stainless, so the blade must be thoroughly dried after each use—especially the exposed core steel beyond the cladding. Over time, a natural patina will form along the cutting edge, appearing as slight discoloration. This is a normal characteristic of carbon steel, not a flaw, and can even help protect the blade from rust.  

The cladding, which covers much of the blade, reduces maintenance and it will still rust. So make sure to wipe it dry after use and apply a layer of oil ( our kurobara oil or any neutral oil ) at the end of the day before storing it. To maintain the blade’s edge and its lifespan, avoid chopping it on bones and frozen foods. 

Please note that the edge may appear black due to the photography lighting, but it is not actually black.